Mix all ingredients except the meat and potatoes in a 9x15 inch roasting pan. Add the ribs, and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours, or up to overnight; turn the meat occasionally to expose all sides to the marinade.

Remove meat from the refrigerator 30 minutes prior to cooking.

Preheat the oven to 400°F. Braise the short ribs, uncovered, for 1 hour. Reduce the heat to 350°F and continue cooking for an additional 3 hours, turning the ribs once or twice and scraping up any of the sauce that sticks to the pan. Add the potatoes in the last 45 minutes of cooking. Add water to the pan if too much liquid evaporates; you want to end up with glistening ribs in a reduced glaze.

The ribs are done when the meat melts off the bone and you can eat them with just a fork.